Imagine the cozy magic of classic French toast, now transformed into easy, hand-held treats: that’s exactly what you get with Cinnamon Sugar French Toast Muffins. These little wonders capture all the custardy, cinnamon-laced warmth of your favorite brunch dish, baked up golden and crowned with a sparkling sugar crunch. Whether you’re planning a special breakfast or craving a sweet snack, this recipe brings instant comfort to your kitchen and always earns a chorus of “just one more!” from friends and family.
Ingredients You’ll Need
The best part about this recipe? You probably have most of the ingredients already, and each one brings something important—the bread forms the tender base, while a rich custard infuses every cube with flavor. The topping adds that dreamy cinnamon-sugar finish you just can’t resist.
- 6 cups cubed day-old bread (preferably brioche or challah): Using slightly stale, rich bread soaks up more custard and becomes deliciously soft inside.
- 4 large eggs: Essential for making the custard that gives French toast its classic texture.
- 1½ cups milk: Brings creamy moisture, helping all the flavors meld together.
- ¼ cup heavy cream: Adds a little extra luxury and richness to the muffins.
- ⅓ cup granulated sugar: Just sweet enough to complement the cinnamon without overpowering it.
- 2 teaspoons vanilla extract: A splash of vanilla rounds out the flavor with cozy aroma.
- 1 teaspoon ground cinnamon: You can’t have Cinnamon Sugar French Toast Muffins without that irresistible warm spice!
- ¼ teaspoon salt: A pinch of salt keeps the sweetness perfectly balanced.
- 2 tablespoons unsalted butter (melted): Melted butter adds tenderness and shine to every muffin.
- For the topping:
- ¼ cup granulated sugar: The base for the crackly cinnamon-sugar crust up top.
- 1 teaspoon ground cinnamon: Mixed with sugar, this creates that bakery-style finish.
- 2 tablespoons melted butter: Helps the cinnamon-sugar stick and soak in.
How to Make Cinnamon Sugar French Toast Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly—don’t skimp! This helps your Cinnamon Sugar French Toast Muffins pop out beautifully crisp without sticking or losing their shape.
Step 2: Cube and Soak the Bread
Cube your day-old bread into bite-sized pieces. Place them in a large mixing bowl, ready to soak up all the delicious custard. The slightly stale bread is perfect here—it holds up well without turning mushy, making the muffins delightfully tender rather than soggy.
Step 3: Make the Custard Mixture
In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. This rich, fragrant mixture is the heart of your Cinnamon Sugar French Toast Muffins, infusing every morsel with cozy, sweet flavor.
Step 4: Soak the Bread and Fill the Muffin Tin
Pour the custard over the cubed bread, then gently stir to make sure every piece is coated. Let the mixture sit for 5 minutes, giving the bread time to soak up all that goodness. Then, divide the mixture evenly among your muffin cups, pressing down lightly to compact the bread—this helps each muffin bake up dense and satisfying.
Step 5: Butter and Bake
Drizzle melted butter over the tops of each muffin before baking. Slide the tin into your preheated oven and bake for 25 to 30 minutes, until the muffins are golden brown and set. Your kitchen will smell absolutely incredible—the hardest part is waiting!
Step 6: Top with Cinnamon Sugar
While the Cinnamon Sugar French Toast Muffins are still warm, brush each one with a bit of melted butter. Dip or sprinkle them generously with the cinnamon-sugar mixture for that signature sparkle and crunch. Serve warm for the ultimate breakfast treat!
How to Serve Cinnamon Sugar French Toast Muffins
Garnishes
A little flourish can turn these muffins into something truly special. Try dusting them with powdered sugar, drizzling with maple syrup, or topping with a handful of fresh berries. If you’re feeling playful, a dollop of whipped cream or a scoop of vanilla yogurt does wonders too!
Side Dishes
Pair your Cinnamon Sugar French Toast Muffins with some crispy bacon or breakfast sausage for a perfect balance of sweet and salty. Fresh fruit salad brings a refreshing pop of color and brightens up the plate, while a mug of strong coffee or hot chocolate makes for a comforting, complete meal.
Creative Ways to Present
For a brunch buffet, stack the muffins on a cake stand for eye-catching height. Nestle them in cupcake liners for easy grab-and-go convenience at parties or gatherings. If you want to get extra fancy, slice them in half and add a spoonful of vanilla bean ice cream, then sprinkle with more cinnamon sugar—dessert vibes achieved!
Make Ahead and Storage
Storing Leftovers
Any leftover Cinnamon Sugar French Toast Muffins should be cooled completely, then stored in an airtight container in the fridge. They keep well for up to three days, making them perfect for a grab-and-go breakfast or snack during busy weekdays.
Freezing
These muffins freeze beautifully! Simply arrange them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to two months—just pull out as many as you need for a fuss-free treat.
Reheating
To reheat, pop a muffin in the microwave for about 20-30 seconds, or warm them in a 325°F oven for 6-8 minutes for that just-baked taste and texture. If desired, refresh with a little extra sprinkle of cinnamon sugar before serving.
FAQs
Can I use a different type Breakfast
Absolutely! While brioche and challah are especially luxurious, any bread will work—you could even try whole wheat or leftover baguette. Just make sure it’s a bit stale so it soaks up the custard.
Can I make these Cinnamon Sugar French Toast Muffins dairy-free?
Yes, you can substitute the milk and heavy cream with your favorite unsweetened dairy-free alternatives, such as almond or oat milk, and swap in coconut oil or vegan butter for the melted butter. The muffins will still turn out tender and flavorful.
How do I prevent the muffins from sticking to the tin?
Be generous with greasing the muffin tin, or use paper liners for extra insurance. Let the muffins cool for five minutes before running a thin knife around each one to help them pop right out.
Can I prep them the night before?
Definitely! You can assemble the custard-soaked bread in the muffin tin, cover, and refrigerate overnight. In the morning, just bake as directed, add the topping, and breakfast is ready with zero morning stress.
Is it possible to make mini or jumbo versions?
Of course! Adjust the baking time as needed: mini muffins will take less time, while jumbo muffins may need a few extra minutes. Just bake until they’re golden and set in the center.
Final Thoughts
If you’re longing for a breakfast treat that’s as fun as it is satisfying, you can’t go wrong with Cinnamon Sugar French Toast Muffins. They’re simple, endlessly customizable, and guaranteed to bring a little joy to the table—so go ahead and bake up a batch, and watch them disappear faster than you can say “seconds, please!”
Print
Cinnamon Sugar French Toast Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, baked in a muffin tin for a convenient and delicious breakfast treat. They are easy to make and perfect for using up leftover bread, with a sweet cinnamon-sugar topping that adds a flavorful crunch.
Ingredients
Main Ingredients:
- 6 cups cubed day-old bread (preferably brioche or challah)
- 4 large eggs
- 1½ cups milk
- ¼ cup heavy cream
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (melted)
For the topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin.
- Prepare Bread: Place the cubed bread in a large bowl.
- Mix Egg Mixture: In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Soak Bread: Pour the egg mixture over the bread and gently stir until all pieces are soaked. Let sit for 5 minutes to absorb.
- Fill Muffin Cups: Divide the soaked bread evenly among the muffin cups, pressing down lightly to pack. Drizzle the melted butter over the tops.
- Bake: Bake for 25–30 minutes, or until golden brown and set.
- Add Topping: While still warm, brush the tops with melted butter and dip or sprinkle with the cinnamon-sugar topping mixture.
- Serve: Serve warm.
Notes
- These muffins are great for using up leftover bread.
- Serve with maple syrup or a dusting of powdered sugar.
- Muffins can be refrigerated and reheated for a quick breakfast.
Your email address will not be published. Required fields are marked *